Cabbage Fried Rice

When I am craving fried rice but also trying to squeeze in more veggies, this cabbage version is my go-to. You still get the soy, garlic, ginger, and sesame situation going on, but everything clings to tender shredded cabbage instead of rice. It tastes like comfort food, but feels really light and fresh.

It is also one of those recipes that lives in the “I have nothing for dinner” category. A bag of coleslaw mix, a couple of eggs, some green onions, and basic pantry sauces are all you really need. From there, you can toss in extra vegetables, leftover chicken, shrimp, or tofu and call it a full meal.

This reheats really well, so I love making a batch for lunch meal prep too! Pack it with some extra protein on the side, and you have an easy, savory meal ready to go for busy days.

Before You Get Started

Here are a few helpful notes to look over before you start cooking, so everything comes together smoothly.

• Choose your cabbage: Bagged coleslaw mix makes this extra fast, or thinly slice a head of cabbage yourself. If you want more of a “rice” look, pulse the cabbage briefly in a food processor.
• Use a large pan: A big skillet or wok gives the cabbage room to sear instead of steam, which keepsthe texture closer to fried rice.
• Prep everything first: This cooks quickly, so chop the scallions, mince the garlic and ginger, and crack the eggs before you turn on the stove.
• Pick your soy option: Use regular soy sauce, low-sodium, tamari, or coconut aminos, depending on what you keep on hand or dietary needs.
• Add extra veg or protein: Plan ahead if you want to toss in peas, carrots, edamame, shrimp, or chicken so they are ready to go when the cabbage hits the pan.

How to Make Cabbage Fried Rice

Here is a quick overview of how to pull this cabbage fried rice together step by step.

1. Scramble the Eggs

Whisk the eggs with a pinch of salt and pepper. Heat half the vegetable oil in a hot skillet over medium-high heat, pour in the eggs, and gently scramble until just set. Slide them onto a plate and set aside.

2. Cook the Cabbage and Aromatics

Add the remaining vegetable oil and the sesame oil to the hot pan. Stir in the scallions, coleslaw mix, garlic, ginger, and any extra vegetables you are using. Cook, stirring occasionally, until the cabbage and veggies just start to soften and pick up a bit of color.

3. Season and Finish

Pour in the soy sauce and toss everything together so the cabbage is evenly coated. Add the scrambled eggs back to the pan and gently stir for another minute so everything heats through and the flavors come together. Taste and adjust the soy sauce or seasoning as needed, then serve hot.

Recipe Tips and Tricks

Here are the best tips and pro tricks to help this Cabbage Fried Rice turn out perfectly every time.

• Spread the cabbage out: Once the cabbage is in the pan, spread it into an even layer for a minute or two so some of the moisture can cook off and the edges can brown slightly.
• Cook in batches if needed: If your pan is smaller or you are doubling the recipe, cook the cabbage in two rounds so it does not steam and turn soggy.
• Adjust the seasoning at the end: Soy sauces vary in saltiness, so always taste before serving and add a splash more soy sauce, coconut aminos, or a pinch of salt if it tastes flat.
• Add a hit of acid: A tiny splash of rice vinegar or lime juice at the end brightens the flavor and keeps the dish from tasting too heavy.
• Turn it into a full meal: Stir in cooked shrimp, chicken, pork, tofu, or edamame right after you add the soy sauce so it warms through and soaks up some flavor.
• Half cabbage, half rice: If you are cooking for someone who wants “real” fried rice, you can use half-cooked rice and half cabbage. Start with a little extra soy sauce and adjust to taste.
• Make it egg-free: Simply leave out the eggs if you prefer.
• Make it spicy: Add sriracha, sambal oelek, chili crisp, jalapeño, or serrano pepper for a kick.
• Add more veggies: Snap peas, broccoli, green beans, bell peppers, and edamame all work great.
• Try a bacon version: Cook a few slices of bacon first and use the drippings to sauté your cabbage and veggies.
• Bulk it up: Mix in cooked rice or quinoa for more volume and add a little extra soy sauce, garlic, and ginger to keep flavors balanced.

Serving Ideas

Here are some easy and delicious ways to serve this Cabbage Fried Rice.

• Add a protein topper: Serve with Grilled Chicken Thighs, Grilled Tofu, Sesame Shrimp, or a fried egg on top to make this a complete meal.
• Pair with another stir fry: Serve it alongside dishes like Moo Shu Chicken, Kung Pao Shrimp, or Beef and Bok Choy Stir Fry when you want a takeout-style spread at home.
• Make lettuce cups: Spoon the warm cabbage fried rice into butter lettuce leaves for a fun, handheld option.
• Use as a base for bowls: Add sliced cucumber, edamame, shredded carrots, and a drizzle of sriracha or chili crisp for an easy rice bowl-style meal.

Storage & Reheating

Here is how to store, reheat, and enjoy your leftovers.

• Store in the fridge: Let the cabbage fried rice cool, then transfer it to an airtight container and refrigerate for 3 to 4 days.
• Freeze for later: For the best texture, freeze it without the eggs in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating, and add fresh scrambled eggs if you like.
• Reheat gently: Reheat in a hot skillet with a small splash of oil, tossing until warmed through, or microwave in short bursts, stirring between each so it heats evenly.
• Use up leftovers: Add it to grain bowls, serve it with grilled protein, stuff it into lettuce wraps, or top it with a fried egg and a little hot sauce for a quick lunch.